Chewy, Crispy Flourless Almond Cookies

• 1 cup Almonds
• 4 whole Egg Whites
• 2 cups Powdered Sugar
• 1 Tablespoon Almond Extract

1. Preheat oven to 350 degrees F. Pulse one cup of almonds in a food processor until coarsely ground.
2. Toast the almond bits on the stove top over low heat for a few minutes, until fragrant and set aside.
3. In a mixing bowl, whisk together egg whites, sugar, and almond extract.
4. Once cooled, add in the roasted almonds and whisk together. The batter will be thin and runny.
5. Line a cookie sheet with parchment paper and gently spoon the batter onto the paper. Leave 2 inches between cookies.
6. Bake for 13 minutes until golden brown. Remove from oven and allow to cool slightly on the pan. Gently remove from the parchment paper and transfer to a rack to cool. The cookies are a bit tricky to get off the paper, it's best to use a spatula to do this.
7. Cool completely and serve.

almonds, egg whites, powdered sugar, almond extract

Taken from tastykitchen.com/recipes/desserts/chewy-crispy-flourless-almond-cookies/ (may not work)